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| great northern beans: 1 cup |
| water: 6 cups |
| onions (chopped): 1 cup |
| fennel: 1 bulb |
| carrots: 2 |
| garlic: 2 cloves |
| parsley: 2 Tbl |
| dried rosemary: 1 tsp |
| black pepper: 1/4 tsp |
| chicken broth: 4 1/2 cups |
| chicken broth: 2 1/2 cups |
| canned red tomatoes: 14.5 oz |
Credit: www.bhg.com
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1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
